new space

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Hi everyone! Happy July! How did you celebrate freedom?! On July 4th, I showed up to one of the sweatiest yoga classes yet. 47 of us yogis soaked up the beauty and magic that freedom gave us on our mats, in our minds and within our hearts. So sweet!

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Then I spent the rest of my holiday weekend playing, playing and more playing! I was able to connect with past friends, present friends and friends-that-I-didn’t-know-existed-friends! I have this new space that the Universe has carved out for me and I have been filling it with the most beautiful of all things; meditation, crafts, music, adventures, yoga, new things I didn’t know I liked, the sunshine, the ocean, more yoga, kids, animals, art, photography, good food, play dates, yoga, conversations that never end with people that I know down to their soul level, windy conversations with people that I have never seen a day in my life, writing, groovy clothes, reading, vegan cooking, being weird, energy stones, healing, relaxing, acroyoga, celebrating, singing, dancing, girls nights, girls days, girls in general, funky coffee shops, desserts, laughing, swimming, crying, yoga, connecting and loving. I believe that I have stepped into this new shade of me and I am digging it completely!

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Today I have the greatest muffin recipe! I could eat one of these babies everyday… And I did, when they were in the house! 😉

Gluten free/Vegan….
Chocolate Chip Banana Muffins

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You will need:
2 1/2 cups gluten free flour
1/2 cup sugar
3-5 tablespoons of coconut oil
2 tablespoons brown sugar
2 bananas (preferably ripe)
3 tablespoons of ground flaxseed
1/2 teaspoon salt
1 teaspoon baking soda
1-2 teaspoons cinnamon
1/2 package of non-dairy chocolate chips (I dig the So Delicious brand)
2 teaspoons earth balance butter, optional
A couple splashes of almond milk, optional, for consistency

To prepare:
Preheat the oven to 375 degrees. Prepare the flaxseed egg by mixing together 3 tablespoons of flaxseed and 7 tablespoons of water…maybe a little more. You want the flaxseed to gel up with the water. Then, in a medium sized bowl mash up the bananas well with a fork. After your mashing sesh, add all of the other ingredients and mix together well. You do not want the batter to be too too thick, so I added a couple splashes of almond milk to balance out the consistency. Place the muffin wrappers in the muffin tin and begin to spoon muffin batter into each of the wrappers in the tin. Do not fill too high because they will rise some. Place in the oven for 15-30 minutes. Each time I make these, they seem to vary… So just keep an eye on them. The tops will turn a little golden brown and the smell will be perfect. Maybe, right before taking them out of the oven stick a toothpick or fork in the center to check…but I have confidence that you will use your awesome judgement. Share with friends and enjoy!

I also have another little smoothie recipe I wanted to share with you. I was so pumped to make this smoothie because I had been dreaming about it for days before it appeared…

Mother Earth Smoothie

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You will need:
1 banana
Handful of kale
Mango (I like to use the frozen cubes)
1/2-1 whole fresh lemon juice
Handful of fresh mint leaves
Sprinkles of cayenne pepper
Sprinkles of cinnamon
Slice of fresh ginger, optional
Water

To prepare:
Mix all the ingredients together in a blender and blend until completely combined and you have created a fantastic color of green. Enjoy!

Have a fantastic week!
Light & Love,
Amanda

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Enjoying the calm in between the busy

Hi everyone! I mentioned a couple posts back that I graduated at the beginning of this month…so groovy… And I will be continuing on this August to complete my masters and graduate again next May 2015. In the meantime, I have had some extra time in my mornings before I head to work in the afternoon. It’s a funny thing, because I am naturally pretty busy… At least I have been since starting school. I’m used to running from thing to thing with very little spaces in between, but still breathing and loving it all! Now that I have this time, I have been sleeping in, practicing yoga, getting to know some other beautiful souls in the yoga world and local studios though teaching more kids yoga, connecting more w my pups, beaching, reading, writing, playing, meditating and making yummy food, of course! I feel like I am properly welcoming in the summer! 🙂

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Things will be picking up here very soon, though, so I am enjoying waking up slow in the mornings. Come mid July, I am off to my home town in Ohio for a month to complete my 200 hour registered yoga teacher training! I am so excited I can’t stand it! It is a dream come true to finally be able to do this and I can’t wait to learn more about myself, my body, strengthen my practice and share the beauty of yoga to even more people! So grateful! Happy Summer!

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I did mention that I have had more time to try new recipes out, didn’t I? Here is a new one, but also kind of old. One of my very first posts, I did a Mac & Cheese with a butternut squash sauce inspired by the beautiful http://www.celineeatsavocados.com. This is a reinvention of that with a yummy twist!

Baked Mac & Cheese with a Cauliflower-Butternut Squash Sauce

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You will need:
Pasta noodles (I like the gluten free quinoa ones)
1/4 cup + 3 tablespoons of earth balance butter
1/4 cup veggie stock
1/2 of a cauliflower head
1 cup of butternut squash (I bought frozen organic bs and steamed it)
1 tsp salt
1 tablespoon parsley
1 tablespoon thyme
Pepper, to taste
1 teaspoon onion powder
1/4 cup almond milk
1/2-3/4 cup nutritional yeast
1-2 cups peas (again, I used frozen peas and just steamed them)
1 cup gluten free bread crumbs

To Prepare:
Preheat oven to 350 degrees. Steam the butternut squash (if you bought frozen) and cauliflower while you boil the pasta noodles. Boil noodles just until it is slightly tender and then drain water. When you are finished steaming and boiling, add the cauliflower, butternut squash, veggie stock, 1/4 cup earth balance, almond milk, nutritional yeast and spices all together and blend until it turns into a creamy sauce. Taste tests are welcome! You may need to add more almond milk or butter or spices to get the taste and texture that you desire! Measurements are not 100% accurate because I found myself adding a little of this and that…but, they are pretty close to accurate! Also, steam your green peas! When you are finished processing and steaming peas, butter a glass baking dish with a little earth balance butter and pour the pasta noodles in followed by the dreamy sauce you just made and gently mix the sauce through the noodles. Then, add your steamed peas and gently mix them through. In a small pan, add your 3 tablespoons of earth balance butter and the cup of bread crumbs and in a medium heat mix the crumbs together with the butter. When butter seems to be melted and they are melted together, remove from heat and gently sprinkle the bread crumbs over top of the mac and cheese in the glass baking dish. Place in the oven for maybe 15-25 minutes. It should get golden brown on top. When finished, let cool, taste test, serve and enjoy!

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Light & Love,
Amanda

Drop the plans and make a pizza

I woke up this rainy Florida morning, summer trying to push through with her humidity and glory, and I read my lesson from A Course in Miracles like I do every morning when I am rising. Every lesson is perfectly put together to unfold in such a way; like layer upon layer to produce this beautiful masterpiece that I am finding out lies within me.
Today’s lesson 135, talks about planning; plans, plans and more plans on top of to-do lists, right? How many of you do this? I know I do. Plans for the day, plans for the month, and plans for the year. I have come to learn that planning is another sneaky trick used by the ego. The Course says that “the mind engaged in planning for itself is occupied in setting up control for future happenings” based out of fear. I began to think about this and how exhausting it is for me. There are so many moments throughout my days where I am busy planning for what’s next instead of living in what’s now! And, it is all because my ego tells me that it is important to have a plan, to make me think that I am in control because, God forbid, if I wasn’t in control something terrible could happen?!! But, then I think to myself what it would look like if I didn’t plan every single detail, allowed room for change and lived like I knew I was being guided every step of the way? When I am busy planning, I’m blocking the unexpected groovy flow of life from streaming in. And, this is not suggesting that we shouldn’t plan, because having a plan is productive, but it becomes unproductive when my attachment to it is interrupting my daily flow of life. Ya dig?

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After I read my lesson, I took time to release my senseless planning and let it soak in through mediation. It was comical to watch my mind dance around and do her thing. I started off in the moment and then, before I knew it, I was planning and thinking about work this afternoon… Ah, but then, I caught myself, and I was able to get right back to soaking up the moment that I was in. My mind did this dance a few times until it settled in the moment and I heard the love trickle in. Beautiful guidance from God/Universe/Spirit/Inner Guide streamed in assuring me that I am where I am supposed to be, things are under control and giving me permission to release my reins on the future an soak up the love in the present moment. When I did this, I felt nothing but love and light flow through me, which allowed my mind and body to release and relax. Then, I finished up the meditation with a beautiful light bath. I imagined raindrops, swollen with light, pouring down on me and coating me with a luminescence that I will carry with me throughout my day!
And, I will leave you with this final quote from The Course, “A healed mind does not plan…If there are plans to make, you will be told of them. They may not be the plans you thought were needed, nor indeed the answers to the problems which you thought confronted you. But they are answers to anther kind of question which, remains unanswered yet in need of answering until the answer comes to you at last.”

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So, I hope that you soak up the idea of not planning and letting your day unfold as it will, opening yourself to new opportunities and groovy love-filled moments that are awaiting you! I am not saying to withhold all planing, because it is necessary in many cases…but just notice when your mind is on “I gotta plan” overdrive and give yourself permission to detach from the plan if it fluctuates and enjoy what comes forth in your moments!

And, it is always good to plan meals! 🙂 I am confident to say that eating is necessary! Let me do the planning for you here…

This first beauty is inspired by on of my favorite vegan restaurants in south Florida, Christopher’s Kitchen! They have a pizza called the Biancoverde Pizza, that looks spectacular, but I did not get to taste it because it is not gluten free, wah! So, I took it upon myself to the-create the pizza with a gluten free crust and a few little twists.

And I call it the….

Pizza Fantasia

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You will need:
Crust:
3/4 cup quinoa, soaked in water for at least 8 hours (very important!)
1 teaspoon of salt
1 clove of garlic
1 tablespoon of coconut oil
1/4 cup water, maybe (for consistency)

Macademia Ricotta
1 cup macademia nuts
1 teaspoon salt
Fresh squeezed lemon juice from 1/2 lemon
A little water, for consistency

Toppings:
Arugula
Yellow onion, roasted
3-5 medjool dates, pitted
Avocado
Grape tomatoes, cut in half
Pumpkin seeds
Thyme, to taste
Oregano, to taste
Red pepper flakes or chili pepper flakes, to taste

To prepare:
Prepare your crust first. Heat oven to 450 degrees. Put the tablespoon of coconut oil in a round 8 inch cake pan. Then drain the quinoa as best as you can. Add the quinoa into a food processor with the salt and garlic and blend until the texture turns into a dough-like consistency. If the texture is too thick, you may need to add a little bit of water. Blend until smooth. Then pour the dough into the coconut oil coated pan and put in the oven for about 7 to 10 minutes. The crust should start to turn golden brown and crispy. When the crust is done baking on the one side, then flip it over and bake in the oven for another 7 to 10 minutes. Remove the crust from the oven and let cool. While your crust is cooling, you can mix together the macadamia nut ricotta. Clean out the food processor, and add in the macadamia nuts, salt, lemon juice and water. Slowly add the water a little bit at a time. You want the texture to be similar to ricotta cheese, so not too watery. Also, you may want to slice up some of the onion (just enough for top of pizza) and put in the oven on parchment paper in pan and roast for a few minutes before adding to pizza. When your crust is completely cooled, first lather on the macadamia ricotta cheese. Then sprinkle on your spices, thyme , oregano and the chili flakes. Then, add arugula, topped off with the roasted onions, dates, avocado, the grape tomato halves and pumpkin seeds. You may want to top off with a few sprinkles from each of the spices one more time. Cut the pizza into slices, serve and enjoy a mouthful of Fantasia!

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My next creation was inspired by my girl, http://www.celineeatsavocados.com. Her dreamy recipe is Banana Walnut Cinnamon Freezer Fudge, mmmmm! I did not have walnuts on hand, so I improvised and came up with something just as delish!

Cinnamon Banana Hemp Seed Freezer Fudge

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You will need:
1 cup hemp seeds
1 banana
1/8-1/4 cup coconut oil
2-3 tablespoons maple syrup
1-2 teaspoons cinnamon
Toppings (optional): dairy free chocolate chips, nuts, chia seeds…
Mini cupcake wrappers

To prepare:
In a food processor, blend together hemp seeds, coconut oil, maple syrup banana and cinnamon until creamy. Then, pour about a tablespoon or so into the mini cupcake wrappers, add toppings if you wish and then place them in the fridge to stiffen up, for about 1-2 hours before enjoying. Great for a morning, afternoon or evening treat! 😉

Light & Love,
Amanda

Groovy ways to start your days

Hi everyone!
Ever feel like you get up on the “wrong side of the bed?” Ha, I think that is such a funny saying. When I was a little girl and I felt this way, I would literally go back to my bedroom, get back into bed and climb out of my bed a second time, with the intention of it being the right side of the bed. Maybe that is all it takes? Starting over. I have been told before that when I am having an off start to my day that I can start my day over as many times as I’d like. And, who knows what throws us off when we rise and shine anyway?! Maybe, we ate something funky the night before, got tumbled up in a funky dream, have the butterflies about a job interview or new life embarkment or we just couldn’t shake an argument we had the day before with a lover or a best friend?! There are so many things out there that can throw our energies off to where we just don’t want to begin the next day…or is it that we don’t know how to begin? Here are some little tricks and tools that I use to help me when I would rather hit the “snooze” button and sleep the day away.
1: Strrrrretchhhhh
In a world that is so face paced and on the go go go, it can be easy to pop up out of bed the minute that alarm buzzes only to get moving again before our bodies even have the chance to wake up. I am guilty of this; I have two adorable pups that nudge me for their breakfast at 6am every morning and it is so typical to jump right up for them and into my day before I am even ready for it. So, I when my alarm sounds or my pups whine, I have tried to let myself slowly wake up. I wiggle my toes, my fingers, blink open my eyes, and I bring my arms above my head, my toes reach out long towards the end of the bed and I give myself a nice long full body good morning stretch to get my blood flowing and energy moving. Then, I sit up and let my toes dangle down to touch the earth. When is the last time you noticed your toes, eh? I notice my toes and my feet and I say, “good morning” to them, for they will be carrying me throughout the rest of my day. 🙂

2: Mirror Talk
Yes, this is exactly as it sounds…self talk in the mirror. It is one thing to talk to yourself out loud while driving in the car or cleaning the house, but to look yourself in the eyes and have a conversation with yourself is incredibly empowering…after you move past the judgement of it being awkward, of course! So, lately to kick off my mornings, once I run the sleep out of my eyes, I mosey on over to the bathroom mirror and I look myself in the eyes and say, “I am going to have a really great day today!” That simple! And if you can think of more to add to that then go for it!
3: Vacuum Meditation This is a new little meditation that I have been using in the mornings and it leaves me feeling light and ready! I do it right at my breakfast table…right after I have said good morning to my toes and did some self talk in the mirror, of course! 😉 It is very simple and I even find myself using it throughout my days if I need it. I sit with my feet touching the floor and my hands open on my lap. I start by focusing on my breathing and then I start to imagine my guardian angels circling around me with giant vacuums! They gently start to vacuum all the stagnant energy and unsupportive thoughts that I have running through my mind and body; they suck everything away creating space and leaving me feeling light and airy. It is so lovely! If you don’t dig the angels, then use whatever makes you feel comfortable…even if you just imagine a giant vacuum above your head…that is perfect! I even send my angels with the vacuums above my house, over each of my dogs and my loved ones. The meditation can be as long or as short as you’d like. Have fun with it! Our thoughts are so powerful and this meditation is oh, so sweet!
4: Start Over So, remember how I said that when I was a little girl I would go back to bed and get up on the right side of the bed? Yes, so maybe tapping into your inner child and doing just that will help to reset your morning, followed by a yummy breakfast! And, prepare a meal that appeals to all of the senses…something that has great texture, a yummy taste, colorful and easy on the eyes and fills the room with a beautiful aroma. Mmmm!

Another great way to start your day is by baking this next recipe…

Vegan & gluten free…

Vanilla Dream Cloud Cookies

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You will need:
1 1/4 cup gluten free flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
1/4 cup coconut oil
1/4 cup almond milk
2 teaspoons vanilla extract

Fluffy Frosting
1 can of unsweetened coconut milk, put in fridge overnight, flipped upside down
Powdered sugar, to taste

To Prepare:
Preheat oven to 350 degrees. Like a baking sheet with parchment paper. First, mix together flour, salt and baking powder in a bowl. Then beat together the coconut oil, almond milk and vanilla until it is creamy. Add the flour mixture in and mix together until combined. If you need more almond milk, another tablespoon or so can be added. Mold the dough into a ball and wrap with plastic wrap; place in fridge for 10-15 minutes. While you are waiting, practice some headstands, handstands or hop into a groovy meditation, right? 🙂
Take the dough out of fridge and on a lightly floured surface roll the dough out and begin to cut out shapes that you fancy. I went with circles and I even drew a heart.

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Lay the cookies on the parchment paper lined baking sheet. When the sheet is all filled up, sprinkle a little sugar on top of each cookie. Place in the oven for maybe 7-10 minutes or so. Be sure to pull cookies out and check bottoms for some golden browning because these babies can be tricky and you do my want to over cook them! Remove cookies and let cool completely.
While cookies are cooling, get ready to make your fluff! Bring out your upside down coconut milk and open it upside down with a can opener. The top liquidy part of the milk you are going to pour off into a bowl and save for a yummy smoothie later…that’s what I did! The part that you want is below that liquid in a more solid form…mmmm….that is your treasure! Scrap the solid coconut milk out of can and into a bowl. Get your beaters out and blend baby, blend! The coconut milk will soften and turn into a whipped frosting. Add a little powdered sugar, if you wish, but this stuff is amazing without! You will have to hold yourself back from licking the bowl, watch! 🙂 When you have whipped the frosting to your liking, begin to frost your cookies, making them look very fluffy and cloud-like, hence the name. For extra fun, you can sprinkle cinnamon on top.

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Serve right away or store in the fridge! I love these cookies…I ate several and shared the rest! I felt like I was eating a cloud! Enjoy!

Also, for some extra fluff, here are some Easter pics up Maya and Leo for you to enjoy!

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Love the babies and their bunny ears!

Light & Love,
Amanda

Ups & Downs & Upside-downs

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Hi everyone!
I will start off by saying that this week has been a little all over the place. It has gone up and down and upside-down more than once, and I am still belted in this roller coaster car, while occasionally putting my hands up in the air and letting out a huge scream! I must look at it in this light because when I can make stories out of my life, especially the sensitive and uncomfortable moments, then I can relax and move into acceptance about them, and ultimately, teach others to do the same.
My life has been full of miracles and miracles in disguise. Or, in other words, blessings and blessings in disguise. The miracles in disguise are tricky, though. Their disguises are so genius that I have a hard time identifying them as miracles because I am feeling feelings that really freak me out. And when I feel feelings that do this, I automatically want out and I react. I will give myself credit, I am much much better than I used to be at pausing when the uncomfortablilty arises because of the awareness and space that I have created, but, some feelings can feel really gross and my first thought is “get out!” when they show up. The thing is, when I get out or react too quickly, I miss what is really happening. Usually, I am so focused on the one star in the sky, that I miss all the others that are shining all around it, you know? There is something much bigger than me orchestrating things here and there is a natural order to things that is quite beautiful.
I have talked about my black present analogy before and I will again because I have been speaking about to to people all week and it rings true for me right now more than ever. The Universe gives me these gifts in life… Just like the miracles and the miracles in disguise… I will receive these gifts wrapped in all different packaging; some gifts come to me sprinkled with glitter, some are in bags with colorful tissue paper exploding out of them, some are bedazzled with ribbons and bows… I love those gifts! Bring em on! Then, some gifts come to me in black wrapping paper…with scorpions and snakes slithering all over and the most uninviting aura surrounding them …those I am quick to toss to the side. Who wants to see what’s inside of that package, right? Yeah, but if I pause with that black package, sit with it for a moment and wait for the scorpions and snakes to crawl away and the aura to settle, then I can slowly start to unwrap the black wrapping to see what’s inside. When I do this, I always find a beautiful lesson of love.
So, right now, in my life, I am sitting with my “black package.” It was delivered to me over the weekend, and I quickly discarded it as fast as I could. I felt the package calling me back, though… So, I went to my recycling bin (ha!), and grabbed the package back up. Are ya still with me here? 🙂 …The snakes and scorpions have crawled away, thankfully, and it is not as intimidating; there is even a sense of peace about the black package and my energy. I have begun to peel off the black paper, slowly, one piece at a time, because that is all I can handle, but I feel so loved and supported through it all by the Universe and Spirit. It is a beautiful process and I never thought I would I could admit that. I am anxious, but excited to see what kind of miracle lives inside.

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This week’s recipes are incredibly simple and deliscious! They are both vegan and gluten free spreads for toast, bagel or English muffin. I think they make great snacks, desserts or breakfast treat.

Peach Butter
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You will need:
2 peaches

To prepare:
Peel the peaches and then cut up the pea he into pieces. Place the pieces into a food processor and blend until smooth. Then add the peach yumminess into a pot and heat on medium until it starts to boil. Turn the heat down and simmer, stirring occasionally for a couple minutes. The peaches will thicken. Spread on some toast and sprinkle with cinnamon and viola!

The next toast spread is…

Carrot Butter
You will need:
1 cup steamed carrots
2 tablespoons almond butter
1 teaspoon maple syrup
1/4 teaspoon salt

To prepare:
Steam the cup of carrots until soft. Add the carrots to food processor and purée. You could also mash the carrots in a bowl with a fork. Then add the other ingredients and mix together. Then, spread on some toast or whatever you prefer and maybe sprinkle some hemp seeds on top. Enjoy!

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Light & Love,
Amanda

Soul Feather 2/23/14

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Hi everyone!

Just recapping a little of what we covered in Soul Feather this past Sunday! If you missed the meet up, no worries, you can still get your groove on here! I introduced some meditations/breathing techniques that create some serious space for love!

We opened up with a breathing technique/meditation that was inspired by the beautiful author, speaker and spirit junkie, Gabby Bernstein. This meditation comes from Kundalini Yoga and it is absolutely life changing! I give you…

The Inner Conflict Resolver:
http://m.youtube.com/watch?v=mmWVaPWVFAw

We had a fabulous discussion about how to let things go and turn it over to the Universe, which is connected to my blog from last week, Finding the Love in Letting Go.
Remember our simple baby steps:
1: Notice what is going on within you; the uncomfortable sensations, accommodating behaviors and the dialogue within yourself.
2: Create a loving inner dialogue by replacing any negative self talk. Supportive and loving thoughts!
3: Visualize yourself letting go! What would it look and feel like to let this go?
4: Invite Spirit/God/Angels/Higher Power in. Say a simple prayer, such as, “Thank you for helping me to let this go,” or “Thank you for bringing me back to a space of love,” or anything you can think of that supports the direction that you want to go. I dig the prayers of gratitude because I feel that it sets the wheels in motion, connects with the law of attraction and I feel that whatever I am seeking help with is already here and taken care of.

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Then, we wrapped up our time together with two delicious songs that I picked out. We meditated with them for about 10 minutes. You can find these songs here:

http://m.youtube.com/watch?v=mb633y5Vblk

http://m.youtube.com/watch?v=mehLx_Fjv_c

I cannot wait to connect with you all again at Soul Feather’s next meet up on March 9, 2014 from 5:00-6:00p at Lolë Palm Beach!

Light & Love,
Amanda

Finding the love in letting go & a lentil suprise

Hi everyone! Today, I felt called to talk about letting things go. Some things are trickier than others. It depends how much the voice of my ego gets in the way. The past week, I have been wrestling with the … Continue reading

Soul Feather 2/9/14

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Today was Soul Feather meetup number three! So exciting! And don’t worry if you missed it, I am sharing the breathing technique and meditation that I introduced in this post.

We opened up with a Kundalini Yoga breathing technique called alternate nostril breathing. Click on the link below to see more.

http://m.youtube.com/watch?v=A84NKF-16lc

We closed with a meditation. I introduced four Kundalini Yoga mudras to incorporate into meditation and times of stillness. Find more about mudras at the link below.

http://m.youtube.com/watch?feature=c4-feed-u&v=w48KBquC4pU

Then, we meditated with our mudras to this song: http://m.youtube.com/watch?v=5DUCKGyojpE

Next Soul Feather meet up will be February 23, 2014!

Light & Love,
Amanda

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Time limiting thoughts and time saving meals

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Hi everyone! Happy February!
I love this quote from A Course in Miracles. I use it when I have thoughts that are bringing me fear and discomfort. It’s a permission slip for letting myself off the hook. And, I give you permission to use it, too, and often!
Today, I am going to talk about time; creating time, in particular. Lately, I have had several of my friends come to me and ask how I find the time to incorporate a meditation practice into my busy life. As I have mentioned before, I am a full-time student, in the middle of an internship, preparing to graduate in May, I work a job on top of that, I have two crazy lab pups, who might as well be human children, a fantastic Yoga practice (that I also teach now), a loving boyfriend, a home to take care of, a vegan diet to prepare for each day, my Soul Feather meet up group, my Soul Feather blog, a miraculous meditation practice and playtime in between all that. Phew! Yes, it is a quite the balancing act! And I know I am not performing solo in this show, so, if ya feel me, keep reading. 🙂
When I first started meditating, it began very slow and I would do it every once and a while. Actually, the first time I ever sat still long enough to meditate, I was petrified and I cried my eyes out. It was an embarrassing-weird-uncomfortable-funky-scary situation and I remember feeling like “This is not for me…I am doomed…I am broken.” However, meditation always seemed to call me back. Weeks went by after that first time and I found myself asking a friend to sit with me be my meditatation coach. I asked her for all the details. We sat on her dock in the intercoastal and meditated, and I am forever grateful to her. I had put this tremendous amount of pressure on myself for it to be perfect…only to discover later that there is no perfect way to meditate. For me, it started with letting that idea of being perfect go and learning how to just stop, even if it was only for a quick moment, to notice that moment, along with the thoughts wrapped up in it, letting go and shifting it all to my breath and into a space of love. Less and less time started to show up between the times I would practice. Sometimes, I would hit up my meditation space two times in one day. I started to fall more in love with it…to the point where I said to myself, “I’m going to do this everyday.” However, there was one thing that stopped me from an everyday practice; my thoughts. My ego had stepped in and made me think thoughts like, “I can’t commit to everyday… I don’t have enough time.” And that was my block for a while. As long as I kept thinking that I didn’t have time to meditate, that is what kept showing up for me. So, I changed my thinking about the time I had available for meditation and magically, I started to create an everyday practice. I googled and you tubed meditations daily from spiritual guides and gurus that I followed, I learned different breathing techniques to incorporate, I burned groovy incense and invested in some beautiful crystals and stones to share energy with and I started sharing these meditations and what brings me love with others at my Soul Feather meet up groups. I meditate every morning. Sometimes, it is longer than others, depending on what shows up. Then, there are moments throughout my day where I take a few minutes to reconnect with my breath, myself and the Universe. Sometimes, actually, most times, those minutes I take during the day to stop take place in my car; running from my internship to my job… in the Starbuck’s parking lot. Then, at night, I take time before I go to sleep to reconnect. So, from simply shifting my thoughts from “I don’t have enough time” to “I have just enough time” or “the Universe supports me in all that I do,” the time to meditate shows up for me. In the end, I have more energy to take on my full life, more love to spread to others and a space of inner peace that keeps growing each time I hit my meditation mat.

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Another place where I can be in the moment and connect with myself is when I create food and share it.

Today’s recipe are a couple simple recipes that can be used as sides, a snack, or if you make enough, the main meal.

The first treat I have is favorite snack and a staple for my diet…
I give you Avocado Toast:

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You will need:
-gluten free/vegan toast
-1/2 an avocado
-olive oil, to taste
-salt, to taste
-any extras (sprouts, kale, arugula, tomato…)

To prepare:
Toast the bread in a toaster. Cut the avo in half. Scoop it out with a spoon; if you like nice slices, slice the avo with a knife before scooping it out. Put the avo on the toasted bread. Sprinkle a little salt and drizzle on the olive oil. Add other toppings of your choice if you wish. Yumm! I love avocado toast. It is so simple and perfect to eat for breakfast, lunch, dinner, as a side or a snack.

The next recipe is inspired by my girl at http://www.celineeatsavocados.com.

Roasted Potatoes with Parsley & Avo

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You will need:
Mini potatoes (I like the purple and red potatoe mixture)
Parsley
Avocado
Olive oil
Salt
Pepper
Paprika

To prepare:
Preheat oven to 450 degrees. Mix together some olive oil, salt, pepper, and a little paprika in a medium to large sized bowl. Wash the potatoes and cut them in halves. If you only have regular sized potatoes, then cube them up. Then throw the cut up potatoes in the olive oil mixture. Make sure all the potatoes are covered with mixture. Then, put the potatoes on a baking sheet lines with foil and stick in the oven for 25 mins. At the end of the 25 minutes, turn on the broil to make it them crispy and gold brown. After the potatoes are done in the oven, let them cool and transfer into a bowl. Add the fresh chopped up parsley and some avocado slices and serve it up! I also added some quinoa in there for some extra fluff!
These potatoes can be made with any olive oil and spices that you’d like. I also made some with rosemary, olive oil, salt and pepper for the Super Bowl last weekend and they were delish!

Roasted Potatoes with Rosemary and Olive Oil

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Eat, share, enjoy!

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Light & Love,
Amanda

Let the love soak in

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Hey everybody!
In my last post, I wrote about the confusion that I was experiencing with life. I wrote about how life does not have to be this straight and narrow line that I need to walk. It is a path that takes wicked turns and does loopy-loops all over the place. (Hands up, right!? Weeeee!) This week, I am still very confused…the job, the schooling, the boyfriend, my future… It is all still right there dancing about and being weird. Ha ha… But the difference in my thoughts this week compared to last week is where the magic and the miracles lie. I have nestled into the confusion and accepted it for what it is… I don’t even give it a label anymore. My ego does, though. My ego calls it all kind of things… Stupid, not good enough or bad, which is where the sensations of discomfort come from. I notice it and I forgive it anyway. I have settled in, gone within and I am embracing the confusion for what it is and trusting completely in love and the Universe. I am surrendering to the plan that is not mine and going with the flow of life’s natural order, which stems from nothing other than the highest good.
Thinking about my loving self (truth) and my fearful self (ego) reminds me of my most favorite movie, The Black Swan, with Natalie Portman. Incredible movie! When I first saw this, it hit me in such a deep deep way. I thought I knew why, but going through these recent transformations and creating awareness about the different conversations I have with myself, which come from ego or love, has led me to understand why I fell in love with this movie on such a soul level. My black swan is my ego/fear and the white swan is my love/truth. There seems to be this endless dance between the two, right?…my black swan wants to tear down and destroy, while my white swan is learning how to frolic about, dance, love and shine! The black swan feeds illusions and the white swan extends love, love and more love! Today, and now in my future, I will let my white swan dance and I will embrace her awakening! I will love myself and I will let it soak in!

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This week’s recipe is a groovy little cookie that will bring your light right out to shine brighter than it already is!

A give you a vegan and gluten free….

Lemon-Ginger-Chia Seed Cookie

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You will need:
1 + 3/4 cup gluten free flour (I use Bob’s Red Mill or Namaste Foods)
1/3 cup brown sugar
1/3 cup sugar
1-2 tablespoons fresh lemon juice
1/2 tablespoon lemon zest
1 + 1/4 teaspoon vanilla extract
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
2 tablespoons chia seeds
1/2 cup vegan butter (earth balance)
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon flax seed + 3 tablespoons water

To prepare:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together the water and flax in a small bowl and let it sit to gel up. In a medium/large bowl mix all the other ingredients together with a mixer or beaters. When batter is formed, rolls balls of batter and put on the parchment paper lined baking sheet. Then press each ball down with a fork making a criss cross with the lines of the fork. Place in oven and bake for about 10 minutes. Cookies will get a little golden brown on the bottoms. Take out and let cool. To jazz them up a little more, you can prepare the Vanilla-Lemon Glaze…

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Vanilla-Lemon Glaze:
Lemon juice, to taste
1/2 teaspoon vanilla extract
1/2 8 oz container vegan cream cheese
1/4 cup vegan butter (earth balance)
1 1/2 cup powdered sugar

Drizzle the glaze on top of the cookie. Sprinkle with cinnamon for extra yum! Enjoy!

Light & Love,
Amanda

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